Queso Fresco

Preparation

1. Pour the milk into a large pot and warm over medium heat until it reaches 194°F (90°C), stirring often. Pour in the lime juice and stir gently until the mixture starts to separate and curdle. Remove from the heat. Cover and let sit for 30 minutes.
2. Line a strainer or large sieve with a thin, clean dishcloth or 3 layers of cheesecloth. Place over a large bowl.
3. Using a ladle, carefully transfer the curdled milk into the strainer, leaving the liquid in the pot. Sprinkle the curd with the salt. Mix. Let drain for 30 minutes.
4. Seal the dishcloth around the curd and gently squeeze over the pot to remove any excess liquid. Leaving the curd in the dishcloth, place on a plate and refrigerate for 2 hours before unwrapping. Refrigerate the liquid in an airtight container for another use, if desired (see note).